Mao Shi braised pork is a kind of dish in Hunan province, which belongs to Hunan specialty. It is very good in color, taste and appearance. As soon as I saw the word Mao Shi, I thought of the outstanding Chairman Mao, and I wondered whether this dish would be related to Chairman Mao. When I checked the materials, it was related to Chairman Mao. There is also a short story about why it is called Mao Shi Braised Pork in Xiangtan City. Chairman Mao is a native of Changde, Hunan Province, and Mao Shi, Xiangtan City is also famous for braised pork. Chairman Mao likes to eat braised pork ribs, because the canteen of Hunan First Normal University where he goes to school cooks braised pork every Saturday. Gradually, Chairman Mao fell in love with braised pork ribs. You know, in Chairman Mao's time, meat was rarely eaten, let alone delicious braised pork ribs! However, Chairman Mao didn't eat all the braised pork ribs. Previously, all the braised pork ribs were released and smoked, but Chairman Mao just didn't like the meat with soy sauce. I heard that it was because Chairman Mao was young and had a small workshop with soy sauce at home.

At that time, soy sauce was mostly fermented by sun drying. One summer, Chairman Mao inadvertently saw some small white spots in the soy sauce jar. When he looked closely, he found that these small white spots were actually worms that grew when soy sauce was fermented. From then on, Chairman Mao never ate soy sauce, and his chef used white sugar to put salt instead of soy sauce to color the meat. The braised pork ribs cooked in that way were salty, fragrant and sweet, and Chairman Mao was amazed after tasting them. The key raw material is pork belly, and the condiments are rice wine, white sugar, etc. After making it, the color is golden yellow. Although it looks very oily, it will not feel greasy after eating it. Mao Shi braised pork, also known as Maojia braised pork, is a delicious traditional dish, which belongs to Hunan specialty. Mao Shi braised pork is very popular in Hunan province, and it is also Chairman Mao's favorite way to eat braised pork.

The unusual area of braised pork in Mao Shi depends on whether it is not released, but how to color it without it, and where do the red braised pork ribs come from? First, everyone prepares food in advance. Here, we must use: 5g pork belly, 5g old rock sugar, 1g boiled water, proper star anise and galangal, and a small amount of edible salt, rice wine and vegetable oil. Pork belly should be soaked in clear water for two hours in advance, and the water in the fish tank should be changed moderately during the period. The soaked pork belly should be cut into a block with a thickness of 3 cm, blanched in cold water until it fades, and cleaned and reserved. Put the old rock sugar in the pot, add a little boiling water, heat it until it bubbles and shows light yellow, then turn it off, and finally pour in the remaining boiling water and stir it evenly.

add a small amount of cooking oil, star anise, star anise, ginger, onion and garlic, stir-fry until fragrant, stir-fry pork belly for a while, add a small amount of rice wine, add edible salt seasoning, then pour in fried toffee water and boiling water without pork belly, simmer for 1.5-2 hours after taking out the pot, and finally collect the juice on high fire and set the plate. It must be noted that when frying sugar, the ratio of sugar to water is 1:2, and boiling water must be used, so that the fried sugar color is more red and bright, and the stewed pork belly will taste outstanding. In this way, Mao's braised pork can be taken out of the pot and put into the plate, but it is full of fragrance.